Buffalo Wing-Inspired Chili!

   

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
LISTEN TO THE PODCAST

1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving

Smokey Chili, Sans Beef

Sometimes, we have a tendency to think about chili as good or bad, with the bad being the kind that has no beef in it. Think that no more say Alex and Sonja Overhiser. They wrote the new cookbook, A Couple Cooks, and stopped by Tonia's Kitchen with their idea for vegetarian chili. They told Tonia what makes this chili great is the use of fire roasted tomatoes (canned is fine), and black beans. Together, they offer a smokey flavor profile that really makes this chili special. You may not even miss the beef!

• Onion and garlic
• Olive oil and butter
• Quinoa
• Beans
• Canned fire roasted tomatoes
• Corn
• Ketchup
• Mustard
• Worcestershire sauce, vegan (or omit)
• Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

A Chili Pumpkin Spice

  

It's a real chili for the fall. And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

Pumpkin Spice-Chili Edition

 

It's a real chili for the fall. And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

A Good For You Chili

  

Yes, chili is delicious. It's also not the best food for those on a diet...or is it? Haylie Pomeroy, who wrote the new cookbook, The Fast Metabolism Diet, came by Tonia's Kitchen to talk about her method of weight loss, and some of the great recipes you can enjoy while on the plan. She says it's all about the beans (five different kinds) and a lean protein to really get things going well.


1 to 1½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more if desired
2 tablespoons fresh parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon crushed red chili flakes
15-ounce can white beans
15-ounce can kidney beans (no sugar added)
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
28-oz can crushed tomatoes
1 teaspoon sea salt

1. Brown the turkey or buffalo meat in a skillet and drain.
   
   
2. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.
   
   
3. Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
   
   
4. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Note: For those following the Fast Metabolism Diet: This meal is appropriate for Phase One. Because this chili contains such a large amount of starchy legumes, it counts as a Grain as well as Protein and Veggie servings. No need to add an additional grain to the meal, even if the meal map specifies a grain.

A Chili Inspired By Buffalo Wings

  

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
LISTEN TO THE PODCAST

1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving

Buffalo Wings, In a Chili

 

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
LISTEN TO THE PODCAST

1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving

A Chili That's Healthy

 Chili is delicious, but sometimes the ingredients list can be a little on the unhealthy side. Enter Lara Rondinelli-Hamilton and her newest offering, The Diabetes Cookbook. She told Tonia's Kitchen about her Turkey Veggie Chili recipe. As the name sounds, this chili is big on the vegetables. Things like onions and carrots are added to chili standards like beans (if you use canned, make sure it's low sodium) and diced tomatoes, for a fresh, healthy take on an American classic. Try it today! 

 

• small onion(diced )

  1

• medium carrots(diced)

  2

• medium zucchini(diced )

  1

• garlic(minced)

  1 clove

• nonstick cooking spray

  1

• lean ground turkey

  16 oz

• canned diced tomatoes

  1 (14.5-oz) can

• canned crushed tomatoes

  1 (28-oz) can

• Great Northern beans(rinsed and drained)

  1 (15.8-oz) can

• kidney beans(rinsed and drained)

  1 (15-oz) can

• black pepper

  1/2 tsp

• chili powder

  1 tbsp

• cumin

  1 tsp

• garlic powder

  1 tsp

Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.

Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.

Bring in The Holidays...With This Chili

 

And the reason it's great for the holiday season is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

A Fall Chili

And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.

Yield:

About 6 servings

Ingredients

3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish

Instructions

Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.

Chili That's Good For You

 

Yes, chili is delicious. It's also not the best food for those on a diet...or is it? Haylie Pomeroy, who wrote the new cookbook, The Fast Metabolism Diet, came by Tonia's Kitchen to talk about her method of weight loss, and some of the great recipes you can enjoy while on the plan. She says it's all about the beans (five different kinds) and a lean protein to really get things going well.


1 to 1½ pounds lean ground turkey or buffalo meat
½ cup diced red onion, or more if desired
2 tablespoons fresh parsley or cilantro
1 heaping tablespoon chili powder
1 tablespoon minced garlic
½ teaspoon crushed red chili flakes
15-ounce can white beans
15-ounce can kidney beans (no sugar added)
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
28-oz can crushed tomatoes
1 teaspoon sea salt

1. Brown the turkey or buffalo meat in a skillet and drain.
   
   
2. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.
   
   
3. Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
   
   
4. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Note: For those following the Fast Metabolism Diet: This meal is appropriate for Phase One. Because this chili contains such a large amount of starchy legumes, it counts as a Grain as well as Protein and Veggie servings. No need to add an additional grain to the meal, even if the meal map specifies a grain.

This Chili is Healthy!

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micronutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!

1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving

The Healthy Chili

Chili is delicious, but sometimes the ingredients list can be a little on the unhealthy side. Enter Lara Rondinelli-Hamilton and her newest offering, The Diabetes Cookbook. She told Tonia's Kitchen about her Turkey Veggie Chili recipe. As the name sounds, this chili is big on the vegetables. Things like onions and carrots are added to chili standards like beans (if you use canned, make sure it's low sodium) and diced tomatoes, for a fresh, healthy take on an American classic. Try it today! 

 

• small onion(diced )

  1

• medium carrots(diced)

  2

• medium zucchini(diced )

  1

• garlic(minced)

  1 clove

• nonstick cooking spray

  1

• lean ground turkey

  16 oz

• canned diced tomatoes

  1 (14.5-oz) can

• canned crushed tomatoes

  1 (28-oz) can

• Great Northern beans(rinsed and drained)

  1 (15.8-oz) can

• kidney beans(rinsed and drained)

  1 (15-oz) can

• black pepper

  1/2 tsp

• chili powder

  1 tbsp

• cumin

  1 tsp

• garlic powder

  1 tsp

Spray a large soup pot with cooking spray. Add the onions, carrots, and zucchini, and sauté over medium-high heat for 3-4 minutes or until the onions turn clear. Add the garlic and sauté 30 more seconds.

Add the ground turkey and cook until brown. Add the remaining ingredients; mix well and bring the chili to a boil. Reduce the heat and simmer for 15-20 minutes.

This Chili Warms Your Health

  

And the reason it's so healthy, is because of the ingredients, which are very diabetic friendly. Dr. Kelley Cleary Coffeen stopped by Tonia's Kitchen to talk about her new cookbook and some of the delicious recipes located within it. The cookbook, the Tex Mex Diabetes Cookbook, the recipe Green Chile Corn Chowder, which Kelley told Tonia packs a double-punch of flavor and vegetables. Kelley says the Chowder also includes reduced fat cheeses and cream, combined with delicious, roasted green Chile, to create a true taste of the southwest. 

(Ingredients List Below)

In a large skillet, heat oil and add garlic, corn, zucchini, and chiles. Saute over medium heat, stirring often, until zucchini starts to soften, 10-12 minutes. Set aside.

In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.

Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.

To serve, ladle into individual bowls and garnish with cheese.

• olive oil

  2 tbsp

• garlic(minced)

  3 clove

• frozen corn

  4 cup

• large zucchini(chopped into 1/4-inch pieces)

  2

• canned green chiles

  1 cup

• reduced-sodium condensed cheese soup

  2 (10.75 oz) cans

• water

  1 1/2 cup

• fat free half-and-half

  2 1/2 cup

• reduced fat cheddar cheese(shredded)